Zero-cooked white chicken
By VicentaLakin
The practice of pheasant chickens is to have their bodies rinsed when they open. It's been a long time since he's been dead for centuries. In Guangdong, “No chicken is not a feast”, the main point is to cut the chickens in white and to make it perfect in as simple a way as possible。
Recipe Recommendations
- sanhuang chicken in 1
- Jiang 1 big
- onion
- red onion 1
- turmeric powder 1 scoop
- salt 1 scoop
- chicken essence 1 scoop
- pepper
- sesame oil appropriate amount
Steps for Zero-cooked white chicken
1
Clean up the internal organs, and make sure the chicken leaves are removed..
2
Cleaning the chicken, opening a hole in the neck of the chicken, the reason for opening a hole is that the hot water can flow in the well-established flat。
3
Chon, ginger powder, onions。
4
Put the material in the pot and burn the chicken for 15 seconds..
5
Pick up the chicken..
6
It's not easy to break the skin。
7
And then I put 80 degrees of shrimp eye water in the pan, which is about the temperature, 25 minutes of immersion, and I'm using thermometers to make it easier for everyone to accept this
8
Lift up the chicken, pour out the chicken's pecs for another 15 minutes... ..for 40 minutes, two and a half pounds。
9
Putting thermometers in chicken thighs at more than 70 degrees is almost ripe! Or put chopsticks in the legs of the chickens and chopsticks to see if there's blood coming out。
10
PASSING THROUGH ICE WATER, EXTREME COOLING CAN MAKE CHICKEN SKIN Q BULLETS COOL..
11
Dry water spreads a little bit of salt equally..
12
Ginger onions。
13
Chon better squeeze the juice out, it's not that hot..
14
It's just a spoon of salt and chicken。
15
The finished product。
16
White-cut chickens need blood to qualify, or they'll get oldZero-cooked white chicken Make Tips
This dish is soaked that the temperature must be at about 80 degrees, so that the finished product is juicy..